Custard comes alive with buttermilk and cacao nibs
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
A fine panna cotta is an Italian restaurant's best way to leave a lasting impression on its diners (just as a poor one won't earn many repeat customers). At his new osteria, Lucia, Dallas chef David Uygur puts a fresh twist on the classic dessert by combining the tang of buttermilk with creamy milk chocolate. To play off the chocolate's sweetness, he sprinkles the dish with bittersweet cacao nibs, and he brings out the lingering chocolate flavor with a saline hit of fleur de sel. Subtle and slightly tart, this panna cotta is the ideal coda for your next Italian feast at home.
Milk Chocolate Panna Cotta with Cocoa Nibs
Yield: 12 servings
Cook Time: 1 hour plus 2 hours chilling time
2 cups heavy cream
1 cup granulated sugar
½ vanilla bean, split and scraped
1 tablespoon plus 1½ teaspoons granulated gelatin (or 6 gelatin sheets)
¾ pound high-quality milk chocolate
1 quart buttermilk
Sweetened whipped cream, for serving
Cacao nibs, for serving
Fleur de sel, for serving